Recipe Library
Chicken & Mushroom Ragu
Thick ribbons of pasta catch every drop of this rich ragu, where tender chicken and earthy mushrooms simmer in a sauce brightened by San Marzano tomatoes and a splash of red wine. Rosemary and a hint of heat linger on the tongue with each savory bite.
- Total
- 45 min
- Prep
- 20 min
- Cook
- 25 min
- Serves
- 8
Nutrition per Serving
- Calories
- 464
- Protein
- 28g
- Carbs
- 51g
- Fat
- 17g
- Fiber
- 8g
- Sugar
- 6g
- Sodium
- 399mg
Ingredients
- 1 28-ounce can no-salt-added whole peeled tomatoes, preferably San Marzano
- 1/4 cup extra-virgin olive oil
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 8 ounces cremini mushrooms, quartered
- 1 3/4 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
- 2 cloves garlic, grated
- 1/4 cup tomato paste
- 1/2 cup dry red wine
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper
- 1 tablespoon chopped fresh rosemary
- 1 pound whole-wheat linguine or fettuccine
- 1/2 cup grated Romano cheese
- 1/2 cup chopped fresh parsley
Instructions
- Put a large pot of water on to boil.
- Pour tomatoes and their juice into a medium bowl. Using your hands, break the tomatoes into chunks.
- Heat oil in an electric pressure cooker on Sauté mode. Add onion, carrots and mushrooms; cook, stirring, until the mushrooms have released their liquid, about 5 minutes. Add chicken, garlic and tomato paste. Cook, stirring occasionally, until the chicken is coated and the mixture at the bottom of the pan is beginning to brown, about 4 minutes. Add wine, salt, crushed red pepper and the tomatoes. Cook, scraping up the browned bits, until beginning to boil, about 2 minutes. Turn off the heat.
- Close and lock the lid. Cook at High pressure for 10 minutes. Release the pressure manually. Stir in rosemary.
- Meanwhile, cook pasta according to package directions. Drain and serve topped with the sauce, cheese and parsley.